Tuesday, November 1, 2011

Matthew's Spicy Tomato Peanut & Kale Pasta~pg. 134

Vegan Culinary Institute La Dolce Vegan! Challenge:

Well, I'm sorry Matthew but you can keep this one. One word-blah! I need more flavor and substance in my food. I did get to use the rice noodles I had frozen and they worked really well. I like the texture of them. I just defrosted the noodles and ran hot water over them to heat  up before I added  to the sauce mixture. I used the alternate almond butter instead of peanut butter in the sauce.

I added some mushrooms that I had left over from the Cabbage Rolls which I just sauteed in Earth Balance margarine and garlic powder. It added some texture to this dish. I also sprinkled some gomashio seasoning on top to give it more spice. Now I just need to find a delicious recipe to use up the rest of my good organic curly kale!

1 comment:

  1. have you tried Kale chips? They are awesome!

    Just rip it up, sprinkle it with olive oil and salt and then bake it at 350 for about 8 minutes until crispy...they are so good!